Apple and Honey Bread Pudding

September 21, 2016

With Rosh Hashana just a couple of weeks away and an apple tree overflowing with apples it seems like the perfect time to share my newest apple and honey recipe. Sometimes when I am developing new recipes an idea pops into my head and I have to make it right away. That is what happened with this recipe. I saw the apples sitting on my counter next to a loaf of leftover challah and I knew there needed to be bread pudding happening in my kitchen that very night. So I made it. And it was just ok. So I tried again. This time it wasn’t much better. See here is the thing. Both times it tasted delicious but it turns out apple bread pudding has a bit of a texture issue. The apples are soft and squishy, the bread is soft and squishy, and the whole thing kind of has a uniform soft squishy texture. I like my desserts, and especially my bread pudding, to have textural contrast, and this did not. However, I loved the flavors so much I didn’t want to give up on an apple and honey bread pudding. So I tweaked the recipe a bit and tried again. And as they say, third time’s the charm. I turned the challah into sweet croutons before baking it and the bread pudding came out perfectly. Chewy challah chunks intermingled with soft apples with a creamy custard holding the whole thing together. A drizzle of honey over the top and it is just about perfect. Homey, comforting and absolutely delicious.

Preparation Instructions

Preheat the oven to 350.Melt 1/2 cup of the buttery sticks in a large saute pan. Stir in 1/4 cup brown sugar and one tablespoon of cinnamon. Add the challah cubes and toss to combine. Stir for a minute or two until the challah is well coated. Remove the pan from the heat and pour the challah onto a large cookie sheet. Bake for 10 minutes, stirring half way through, or until the challah is we toasted. Remove the pan from the heat and set aside.

While the challah is toasting prepare the apples. Place the remaining tablespoon of the buttery sticks, brown sugar, and cinnamon in a saute pan. Add the apples and cook over medium heat, stirring occasionally, until the apples soften, 10-15 minutes. The apples should be soften but not totally mushy, they will be better if they still have some firmness when you bite into them. Place the cooked apples and challah cubes in a large bowl and stir to combine.

Grease a 9 x 13 baking pan. Spread the apple and challah mixture evenly into the pan. In a large bowl combine the coconut milk, water, 1/4 cup honey, vanilla extract, and eggs. Whisk well to combine. Pour the custard mixture evenly over the challah and apples in the pan. Press down on the challah cubes with a spatula to make sure they are submerged as much as possible in the liquid. Let it stand for five minutes so that the liquid can soak into the challah a bit. Bake the bread pudding to 30-40 minutes, or until the top is browned and a tester comes out clean. Serve warm or at room temperature.

*If you are using a margarine or butter substitute that is unsalted, add 1/2 teaspoon of salt to the custard mixture.

** If your can of coconut milk is larger or smaller than 13.5 ounces add more or less water to equal 16 ounces total. For example if your can is 14 ounces use 2 ounces of water instead of the 2.5 called for in the original recipe

Preparation & Cooking

Preparation

Preheat the oven to 350.Melt 1/2 cup of the buttery sticks in a large saute pan. Stir in 1/4 cup brown sugar and one tablespoon of cinnamon. Add the challah cubes and toss to combine. Stir for a minute or two until the challah is well coated. Remove the pan from the heat and pour the challah onto a large cookie sheet. Bake for 10 minutes, stirring half way through, or until the challah is we toasted. Remove the pan from the heat and set aside.

While the challah is toasting prepare the apples. Place the remaining tablespoon of the buttery sticks, brown sugar, and cinnamon in a saute pan. Add the apples and cook over medium heat, stirring occasionally, until the apples soften, 10-15 minutes. The apples should be soften but not totally mushy, they will be better if they still have some firmness when you bite into them. Place the cooked apples and challah cubes in a large bowl and stir to combine.

Grease a 9 x 13 baking pan. Spread the apple and challah mixture evenly into the pan. In a large bowl combine the coconut milk, water, 1/4 cup honey, vanilla extract, and eggs. Whisk well to combine. Pour the custard mixture evenly over the challah and apples in the pan. Press down on the challah cubes with a spatula to make sure they are submerged as much as possible in the liquid. Let it stand for five minutes so that the liquid can soak into the challah a bit. Bake the bread pudding to 30-40 minutes, or until the top is browned and a tester comes out clean. Serve warm or at room temperature.

*If you are using a margarine or butter substitute that is unsalted, add 1/2 teaspoon of salt to the custard mixture.

** If your can of coconut milk is larger or smaller than 13.5 ounces add more or less water to equal 16 ounces total. For example if your can is 14 ounces use 2 ounces of water instead of the 2.5 called for in the original recipe

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2 Comments

I used a mixture of apples. I like using at least half granny smith or pippen because that keeps it from being too sweet. You can just use all tart apples, or for a more balanced flavor I like to mix in half gala/fuji/yellow delicious type apples. It doesn’t matter too much, as long as you don’t use things like red delicious.